I just love cooking with watercress – it is a fabulous super food bursting with goodness and nutritious benefits. It is also fantastic to eat before doing any exercise as it is full of iron that gives your body more energy and it will help combat any free radicals produced thanks to its high antioxidant powers. The perfect food for yogis!
Here is a delicious watercress soup with brazil nut cream recipe that I found in the fab cook book by Hemsley & Hemsley. As you can see, Roxy absolutely loves this recipe too!
Serves 4 people
- 400g watercress, stalks and leaves (give it a good wash)
- 150g celeriac, peeled of all the knobbly bits and any green parts and roughly diced
- 2 teaspoons of ghee or butter
- 1 large onion or 1 large leek, roughly chopped
- 2 cloves of garlic, roughly sliced, or one small handful of wild garlic if you can get it (our favourite)
- 1 litre of hot homemade chicken/beef/vegetable stock or hot water
- 1 large pinch of sea salt (to taste)
- 1 pinch of black pepper (to taste, watercress is already peppery)
Brazil Nut Cream
- 8 raw brazil nuts (or a handful of raw, soaked cashew nuts)
- 1 tablespoon of lemon juice
- 1 tablespoon of extra virgin olive oil
- 1-1.5 tablespoons of warm water
- 1 pinch of sea salt
- 1 pinch of black pepper
- Alternatively, drizzle each soup with a little cold pressed flax oil or extra virgin olive oil, a squeeze of lemon and a grind of pepper.
- In a large saucepan gently fry the onion and garlic in ghee/butter on a low heat for about 5 minutes, until softened but not brown.
- Turn up the heat to medium and add the celeriac cubes, stirring to coat.
- Add the hot stock, salt and pepper.
- Put a lid on and allow to simmer for 10 minutes, or until the celeriac is tender, before turning off the heat.
- Meanwhile blend the brazil nut cream ingredients, season to taste and transfer to a small jug to serve.
- Without washing the blender, pour in the celeriac soup base and add the watercress. If the blender is small then blend in batches. Alternatively, carefully blend the soup together in the saucepan using a hand blender.
- Add a little more stock or water if you want to adjust the consistency, blend for longer if you’d like a really smooth soup.
- Season to taste, pour into warmed bowls and drizzle with the brazil nut cream.